NYTimes isn’t exactly on the cutting edge of vegetarian and environmental propaganda, so those leery of vegetarian overstatement can rest assured that this isn’t the same as if PETA came out with such an article. The times has a spotty record of publishing articles about vegetarianism and the environment, including a painfully misinformed article about veganism last year and an article that tells people how they can save the planet with easy, simple steps rather than actual sacrifice (I wish this was true, but it just isn’t – you can only slow down the destruction with easy, simple steps).
Anyway, they NYT has come through, however, with an impressive article about the environmental consequences of meat-consumption. Interestingly, the guy who wrote it is not a vegetarian. I always find that interesting that folks can have all the info in the world (hey, including myself) and know what is best, but not do it. It shows that rationality is overrated.
In “Rethinking the Meat Guzzler“, Mark Bittman writes:
To put the energy-using demand of meat production into easy-to-understand terms, Gidon Eshel, a geophysicist at the Bard Center, and Pamela A. Martin, an assistant professor of geophysics at the University of Chicago, calculated that if Americans were to reduce meat consumption by just 20 percent it would be as if we all switched from a standard sedan — a Camry, say — to the ultra-efficient Prius. Similarly, a study last year by the National Institute of Livestock and Grassland Science in Japan estimated that 2.2 pounds of beef is responsible for the equivalent amount of carbon dioxide emitted by the average European car every 155 miles, and burns enough energy to light a 100-watt bulb for nearly 20 days….
Perhaps the best hope for change lies in consumers’ becoming aware of the true costs of industrial meat production. “When you look at environmental problems in the U.S….nearly all of them have their source in food production and in particular meat production. And factory farming is ‘optimal’ only as long as degrading waterways is free. If dumping this stuff becomes costly — even if it simply carries a non-zero price tag — the entire structure of food production will change dramatically.”
Animal welfare may not yet be a major concern, but as the horrors of raising meat in confinement become known, more animal lovers may start to react [Elizabeth’s note – do we need to be animal lovers to want to prevent very serious suffering?]. And would the world not be a better place were some of the grain we use to grow meat directed instead to feed our fellow human beings?
I suggest reading the whole article, but those are some of the highlights. A good point that I came away with is that it isn’t like everyone has to become vegetarians (although, of course, I would like that!). But if everyone did some reduction, it would have more of an impact than if a small number of people became vegetarian. I found that once I started thinking out of the “meat is the center of a meal” box, I learned to eat a lot of things I wouldn’t have other wise. Like Michael Pollen (non-vegetarian) says, “Eat food. Not too much. Mostly plants.”